White Chocolate Cherry Fudge Food

WHITE CHOCOLATE CHERRY FUDGE

Steps:

• Line your 8x8-inch pan by with parchment paper. Place your diced cherries on a plate and pat dry with a paper towel. You must make sure to get as much liquid out as possible. Or it will make your fudge not set up properly.
• Using a medium-sized saucepan add the butter, sugar, cream, and salt.
• Over medium-high heat, stir until the sugar and butter melt. Bring the mixture to a boil. Immediately insert a candy thermometer.
• Continue to cook the fudge, stirring frequently.
• Once the candy thermometer until it reaches 300F remove the pan from the heat. Watch the thermometer so it doesn't over-cook.
• Slowly add the white chocolate chips and the marshmallow cream.
• Stir until the chips and cream are melted and combined. Next, you will want to stir in the pink food coloring.
• Add the chopped cherries and stir to combine. Pour the fudge into the prepared pan. Smooth the fudge into an even layer.
• Allow the cherry fudge to set at room temperature for 3-4 hours.
• Cut the homemade cherry fudge into small 1-inch pieces prior to serving.

FRUIT AND NUT WHITE CHOCOLATE FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly butter the foil. Combine the white chocolate chips, condensed milk, butter and salt in a large microwave-safe bowl. Microwave 1 minute, then stir well. Continue to microwave in 15-second intervals until the chips are fully melted, 15 to 30 more seconds.
• Add the nuts, dried fruit and orange blossom water to the white chocolate and stir well. Pour the mixture into the prepared baking dish and spread evenly with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.

WHITE CHOCOLATE PISTACHIO CHERRY FUDGE

Steps:

• Line a 9-by-13-inch pan with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan set over medium heat, stirring constantly until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and almond extracts and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the cherries and pistachios over the top. Lightly press the toppings into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
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WHITE CHOCOLATE CHERRY FUDGE RECIPE

Steps:

• Gather the ingredients.
• Prepare an 8 x 8-inch cake pan by lining it with aluminum foil and spraying the foil with cooking spray .
• Combine the chocolate and condensed milk in a heavy saucepan over medium heat. Stir until smooth and combined, and remove from heat.
• Add the cherries, vanilla, and salt, and stir until well combined. Pour into the prepared pan and smooth the top with a spatula .
• Allow the fudge to set at room temperature (2 to 3 hours) before cutting into 1-inch squares.

WHITE CHOCOLATE BAKEWELL (CHERRY AND ALMOND) FUDGE

Steps:

• Put the white chocolate chips and sweetened condensed milk in a saucepan and warm over a very low heat, stirring continuously until the chocolate has melted and the mixture is smooth. Remove from the heat.
• Stir in the almond extract and then the glace cherries.
• Line a loaf pan with cling film (saran wrap) and pour the warm fudge mixture inches.
• Chill in the fridge for at least 3 hours, until completely set (ideally overnight).
• Then turn out of the pan and serve (this is a soft fudge so is best served slightly chilled).
• NB If desired, you can quarter extra glace cherries and scatter them over the top of the fudge before chilling to make it look a little more colourful!

CHERRY WALNUT WHITE CHOCOLATE FUDGE

Steps:

• Spray a 9"x9" pan with nonstick cooking spray, then spray the inside of a heavy large saucepan.
• In the prepared saucepan, combine sugar, cream, butter & syrup, then cook over medium heat until sugar dissolves & mixture comes to a boil, stirring freuently. Re-incorporate any sugar crystals that accumulate on the sides of the saucepan.
• Attach a candy thermometer to side of pan, making sure bulb is submerged in sugar mixture, BUT NOT TOUCHING BOTTOM OF PAN!
• Comtinue cooking about 6 minutes or until sugar mixture reaches soft-ball stage (234 degrees F) on candy thermometer, stirring frequently.
• Remove from heat & let stand 10 minutes ~ DO NOT STIR!
• Add white chocolate & vanilla, then stir until chocolate is melted & mixture is smooth, about 1 minute.
• Stir in cherries & walnuts, then spread evenly in prepared pan.
• Score into 64 squares while fudge is still warm.
• Refrigerate until firm, then cut along scored lines, separating into squares.